Bucatini a La Surf and Surf Recipe

Name: Bucatini a La Surf and Surf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 1 pound bucatini; 1 cup pancetta, diced; 1/4 cup extra-virgin olive oil, plus more for drizzling; 6 cloves garlic, sliced thin; 1 shallot, diced; 1 tablespoon red pepper flakes; 16 Manila clams, scrubbed; 1/2 bottle dry white wine; 12 to 16 ounces tomato sauce; 1 sprig thyme, leaves chopped; 1 pound 16/20 shrimp, peeled and deveined, tail on; 1/2 pound calamari, cleaned and cut into rings; 1/2 pound large bay scallops, cleaned, patted dry; Coarsely ground black pepper; 2 tablespoons freshly chopped basil leaves; 3 tablespoons freshly chopped parsley leaves

Servings: persons

Salt
1 pound bucatini
1 cup pancetta, diced
1/4 cup extra-virgin olive oil, plus more for drizzling
6 cloves garlic, sliced thin
1 shallot, diced
1 tablespoon red pepper flakes
16 Manila clams, scrubbed
1/2 bottle dry white wine
12 to 16 ounces tomato sauce
1 sprig thyme, leaves chopped
1 pound 16/20 shrimp, peeled and deveined, tail on
1/2 pound calamari, cleaned and cut into rings
1/2 pound large bay scallops, cleaned, patted dry
Coarsely ground black pepper
2 tablespoons freshly chopped basil leaves
3 tablespoons freshly chopped parsley leaves

1
Bring a large pot of water to a boil over high heat, and add a handful of salt.
2
Drop the pasta into the boiling water and stir to keep it from clumping together and cook until al dente.
3
Drain and set aside.
4
Heat a large heavy skillet over medium-low heat, add the pancetta and cook until crispy, about 10 minutes.
5
Remove the pancetta from the pan and drain on a paper towel.
6
Drain fat from pan.
7
Add 3 tablespoons olive oil to pan over medium heat, add garlic, shallots, red pepper flakes and cook for 1 minute.
8
Then add clams, white wine, tomato sauce and thyme to the pan and cook, covered, for 3 to 5 minutes or until clams have opened.
9
Season the shrimp, calamari, and the scallops with salt and pepper and raise the heat to medium-high.
10
Add the seafood and cook until the shrimp just starts to turn pink and the squid and scallops become opaque, 2 to 3 minutes.
11
Add the pasta into the pan and toss until coated with the sauce.
12
Transfer the pasta and shell fish to a large serving platter and garnish with the basil, parsley, pancetta, and coarsely ground black pepper.
13
Drizzle with extra-virgin olive oil and serve immediately.

314

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Salt, 1 pound bucatini, 1 cup pancetta, diced, 1/4 cup extra-virgin olive oil, plus more for drizzling, and more.

Yes, Bucatini a La Surf and Surf falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bucatini a La Surf and Surf

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